Oven-baked lemon potatoes

Oven-baked lemon potatoes

INGREDIENTS
1.3 kg medium-sized young potatoes
juice and zest of 1 lemon
3 tbsp butter
olive oil
1 sprig of thyme
salt, freshly ground white pepper

STEP-BY-STEP COOKING RECIPE
Step 1
Wash the potatoes thoroughly with a brush and pat dry, cut along in half or in quarters. Melt butter in 3 tbsp. In a large frying pan. l olive so that it foams and begins to brown.
Step 2
Put the potatoes in the oil and mix very carefully. Cover the baking sheet with baking paper, put the potatoes in one layer, pouring it with oil from the pan. Bake at 200 ° C, turning from time to time, until golden brown, about 40 minutes.
Step 3
In a large serving bowl, mix the chopped thyme with lemon juice and zest, salt, pepper and add a little olive oil. Put hot baked potatoes in a bowl, mix, let stand for 2 minutes. and serve.

Oven-baked lemon potatoes
Oven-baked lemon potatoes

Oven-baked potatoes stuffed with bacon

Oven-baked potatoes stuffed with bacon

INGREDIENTS
large potatoes — 4 pcs.
eggs — 2 pcs.
ham — 100 g
salt to taste
feta cheese or feta — 100 g
fat cream — 50–70 ml
paprika — 1 tsp.

STEP-BY-STEP COOKING RECIPE
Step 1
Wash the potatoes with a brush and cook in their skins until tender, 30–35 min., Cool a little and cut along in half. Remove the middle with a sharp spoon so that the walls about 1 cm thick remain intact.
Step 2
Cut the ham into small cubes, crumble the feta cheese and potato flesh. Beat the egg with cream, salt and paprika; add cheese, potatoes and ham.
Step 3
Fill the potatoes with this mixture and bake in the oven preheated to 200 ° C until a golden crust forms, 12-15 minutes. Serve hot, with a green salad mix.

Oven-baked potatoes stuffed with bacon
Oven-baked potatoes stuffed with bacon

Baked potatoes with shrimp, lemon and mint

Baked potatoes with shrimp, lemon and mint

INGREDIENTS
1 kg of potatoes
500-600 g raw tiger shrimp
1 large lemon
1 small bunch of mint
Extra Virgin Olive Oil
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE
Step 1
Preheat the oven to 180 ° C. Remove the shells from the shrimp, cut the black intestinal vein in the center of the back. Salt the shrimp, pepper, pour olive oil and set aside.
Step 2
Peel the potatoes and cut them into halves or quarters. Put on a baking sheet covered with baking paper, pour olive oil, salt and put in the oven. Bake until golden brown, about 25 minutes.
Step 3
Wash the lemon well with a brush, dry it, remove the zest with a fine grater, squeeze the juice from the lemon. Mix juice and zest with 50 ml of olive oil.
Step 4
At the peppermint, remove the stems, fold the leaves in a pile, roll them into a roll and chop finely. Cut the resulting straws across into 3-4 parts. Add chopped peppermint to oil with lemon.

Put the shrimp on the potatoes, pour everything with a mint-lemon-oil mixture, return to the oven for 5 minutes.

Baked potatoes with shrimp, lemon and mint
Baked potatoes with shrimp, lemon and mint

Sweet potato soup with lentils

Sweet potato soup with lentils

INGREDIENTS
1.5 onions
1 sweet and sour apple
800 g sweet potato
100 g red lentils
3 cloves of garlic
a small slice of ginger
4 slices of smoked bacon
2 tbsp. l curry powder
3 tbsp. l olive oil
1 bunch of cilantro
200 ml of milk
1/2 lime
sour cream for serving
sour cream for serving

STEP-BY-STEP COOKING RECIPE
Step 1
Grate onion, apple and ginger. At the cilantro, cut the stems and chop. Chop the garlic. Heat olive oil directly in a pan, throw in it all of the above, add curry powder, salt. Fry over high heat, stirring constantly, 5 min.
Step 2
Peel the sweet potato and cut into cubes with a side of 1 cm. Put in a saucepan with lentils, add 1.2 l of water, pour in the milk. Bring to a boil and cook under a lid over low heat for 20–25 minutes.
Step 3
Cut the bacon into strips and fry in a dry pan until crunchy.
Step 4
Remove the soup from the heat and chop the mashed blender. Add salt, pepper and lime juice to taste. Garnish with bacon straws, cilantro leaves and serve with sour cream.

Sweet potato soup with lentils
Sweet potato soup with lentils

Baked pies with Pollock and rice

Baked pies with Pollock and rice

INGREDIENTS FOR BEGINNING
rice — 100g
Pollock fillet — 300g
soy sauce — 70ml
pepper -1 tsp

INGREDIENTS FOR TEST
Puff pastry -500g
yolk
sesame

Make pies according to the instructions in the video
Bake for 30 minutes at 180 degrees Celsius

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